Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026Scopus SJRQ1/r/munzur/1245
  Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots

  Aktağ, Işıl Gürsul; Cömert, Ezgi Doğan; Gökmen, Vural

  This study investigated the impact of sulfuring, various drying methods, and storage with different packaging on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots. Changes in the concentrations of α-dicarbonyl compounds, 5-hydroxymethylfurfural, sugars, and color were monitored in the samples (sulfured/non-sulfured, oven-/sun-dried, polyethylene/vacuum/modified atmosphere packaging) during storage at room temperature for 12 months. Among α-dicarbonyl compounds, 3-deoxyglucosone was the most prevalent, reaching 1356.8 ± 70.6 mg/kg dry matter in sulfured oven-dried apricots after drying. Methylglyoxal reached its peak at 723.2 ± 9.9 mg/kg dry matter in sulfured sun-dried apricots after storage. 5-Hydroxymethylfurfural remained at significantly lower levels than the dominant α-dicarbonyl compounds. Both α-dicarbonyl compounds and 5-hydroxymethylfurfural increased significantly during storage, irrespective of packaging, while sulfuring influenced the type of α-dicarbonyl compounds formed. These findings underscore the significance of processing and storage in influencing α-dicarbonyl compounds accumulation, providing valuable insights into maintaining the safety and quality of dried apricots.

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  AtıfScopus2·WoS2·OpenAlex2

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• MakaleYalnız künye2023Scopus SJRQ1/r/munzur/2157
  Acrylamide formation in apple juice concentrates during storage

  Aktağ, Işıl Gürsul; Gökmen, Vural

  This study investigated the acrylamide formation in model systems, laboratory-scale produced apple juice concentrates obtained from different stages of process, and commercial apple juice concentrates at different Brix levels during the storage. Changes in the concentrations of reducing sugars, asparagine, 5-hydroxymethylfurfural, 3-deoxyglucosone, and acrylamide were monitored. In addition, Schiff bases of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine were confirmed using high-resolution mass spectrometry in order to understand the contribution of intermediates to acrylamide formation. The results revealed that acrylamide formed in both acidic-aqueous model systems and laboratory-scale apple juice concentrates during production. The concentrations of 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide increased significantly (p < 0.05) with the increase in Brix levels whereas asparagine levels decreased in commercial apple juice concentrates during storage. The concentration of acrylamide reached at the maximum level of 0.30 ± 0.02 µmol/kg dry matter in 70°Bx of the concentrates. The findings showed that long-term storage of apple juice concentrates at high Brix levels contributes the acrylamide formation even in unsuitable systems such as acidic and high moisture medium. The confirmation of Schiff base of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine demonstrated that the acrylamide formation was attributed to the accumulation of intermediates leading to the conversion of asparagine to acrylamide.

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  AtıfScopus9·WoS8·OpenAlex9

  İncele
• MakaleYalnız künye2019Scopus SJRQ1/r/munzur/3271
  Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

  Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Gökmen, Vural

  This study aimed to survey the content of Maillard reaction products in different UHT-treated milk products and to assess how formation of these products and lysine blockage is affected by the composition. For this purpose, different commercial UHT milks including milk (whole, semi-skimmed and skimmed), lactose-hydrolyzed, protein-fortified, lactose-hydrolyzed protein fortified and follow-on infant milks were analyzed. Among the Maillard reaction products, dicarbonyl compounds, 5-hydroxymethylfurfural, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine were monitored. The results showed that fortification of UHT milks with protein and carbohydrates as well as hydrolysis of lactose promoted the Maillard reaction. Among the dicarbonyl compounds, 3-deoxyglucosone formation, which was the dominant dicarbonyl compound in milks, varied between 3.12–12.67 mg/L, 13.45–21.98 mg/L and 4.59–40.38 mg/L in lactose hydrolyzed, lactose-hydrolyzed protein-fortified and follow-on infant milks whereas it was 0.22-0.40 mg/L in milks, respectively. Similarly, 5-hydroxymethylfurfural could not be detected in milks, whereas mean 5-hydroxymethylfurfural concentration was found to be 56.3 mg/L and 31.5 mg/L in protein-fortified milks and lactose-hydrolyzed protein-fortified milks, respectively. Accordingly, % blocked lysine, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine content of different UHT milks were found to be significantly higher than milks (p < 0.05). This is the first study reporting the Maillard reaction products in protein-fortified and infant milks.

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  AtıfScopus55·WoS51·OpenAlex54

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